During these cold days, it’s inevitable to prepare soups or every kind of vegetable creams. Let’s say that I like simple dishes, but I love enriching them with a personal touch! For example, I’ve cooked this simple pumpkin and potatoes cream adding a few spoonfuls of a tasty Gorgonzola fondue and also I’ve decorate it with a crunchy crouton. I’ve added a little of black Nebrodi pig salami and some rosemary needles. It’s a very goodness! Let yourself be tempted by this cream that has all sun colors!
Serves: 4
For the herbs croutons:
- 100 grams re-milled durum wheat semolina
- 10 ml extra virgin olive oil
- 50 ml water
- Rosemary needles
- Thyme leaves
- Salt to taste
- Pumpkin seeds
For the pumpkin and potatoes cream:
- 500 grams peeled pumpkin
- 300 grams peeled potatoes
- 2 shallots
- Extra virgin olive oil
- Salt to taste
- Some rosemary needle
- Black Cyprus salt flakes
For the Gorgonzola fondue:
- 70 grams sweet Gorgonzola
- Milk to taste
To decorate:
- Rosemary needles
- Nebrodi black pig salami crumbs
Method
Prepare croutons. Knead the flour with all ingredients except the pumpkin seeds. Form a ball, wrap it in the cling film and let it rest at room temperature for 30 minutes. Then roll the dough out using the pasta machine but it hasn’t be too thin. Cut out the strips, place them on a baking sheet lined with baking paper and brush with extra virgin olive oil. Sprinkle with pumpkin seeds. Cook in a preheated oven at 220 ° for about 7 minutes.
While the croutons bake in the oven, prepare the cream. Dice the pumpkin and potatoes, then peel and wash the shallots, put everything in a pot, cover with water and pour some oil. Season with salt. Cook until the vegetables are tender. After blend everything with an immersion blender and set aside. Now prepare the Ggorgonzola fondue. Melt it with a little milk over a moderate flame. Filter with a fine mesh strainer and set aside. First pour the pumpkin cream , then decorate with a few tablespoons of fondue, a little of black Cyprus salt flave and after place a crouton. Decorate it with needles of rosemary and Nebrodi black pig salami crumbs.